Pea Soup with Ravioli

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Pea Soup with Ravioli
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
534
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie534 kcal(25 %)
Protein16.82 g(17 %)
Fat35.55 g(31 %)
Carbohydrates41.27 g(28 %)
Sugar added0 g(0 %)
Roughage7.22 g(24 %)
Vitamin A449.51 mg(56,189 %)
Vitamin D0.19 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.11 mg(26 %)
Vitamin B₆0.18 mg(13 %)
Folate103.49 μg(34 %)
Pantothenic acid0.41 mg(7 %)
Biotin1.75 μg(4 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C20.32 mg(21 %)
Potassium309.33 mg(8 %)
Calcium165.57 mg(17 %)
Magnesium40.48 mg(13 %)
Iron3.22 mg(21 %)
Iodine8.02 μg(4 %)
Zinc1.13 mg(14 %)
Saturated fatty acids13 g
Cholesterol80.24 mg
Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
fresh Peas (shelled)
80 grams
6
5 tablespoons
750 milliliters
250 grams
prepared ravioli
125 milliliters
freshly ground Pepper
2 tablespoons
1 tablespoon
finely chopped Mint

Preparation steps

1.

Rinse and drain the peas. Peel the parsley root and cut into small cubes. Rinse the scallions and slice thinly. Sauté the parsnip and about 3/4 of the scallions in 2 tablespoons of oil until softened. Add the peas and vegetable stock and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes. 

2.

Prepare the ravioli according to the package.  

3.

Purée the soup using an immersion blender. Stir in the heavy cream and season with salt and pepper. Drain the ravioli and quickly sauté in a pan with melted butter. Divide the soup into 4 bowls and top with the ravioli. Drizzle each bowl with a bit of olive oil and garnish with chopped mint and the remaining scallions.